6 minute read

It’s a Grand Life

Random Thoughts and Observations

I have been racking my brain about what to write for this month’s column. I am tired of the virus and its variants constantly being front and center. It has colored so much of everyone’s life and I, for one, am ready to talk about other things without it creeping its way back into every conversation. So, let’s start with the weather.

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I am one that likes having four distinct seasons. Growing up, I experienced a true winter, spring, summer and fall. Moving to North Carolina, I knew it would be different; and living at the coast, even more so. However, weeks in the mid-to-upper 70s in January was too much. My grandchildren want to see it snow. We realized that our three-year-old grandson has never experienced it. My parents had friends in Florida that the wife, before agreeing to marry her husband, made him promise they would spend two weeks in the winter somewhere cold and snowy. Two years ago, my husband and I spent a week in Montreal where it snowed every day but one. I am not saying I would want that all the time, but snow even once a year would be great. Our trip was right about the time when, that which will not be named, reared its ugly head and traveling came to a halt.

Which brings me to the next topic – traveling. We are a family that likes to be on the go. I used to spend time researching trips for us to take throughout the year. Outside of going somewhere that is no more than a day’s drive, our family has stayed home. Our eldest daughter’s family usually takes trips that coincide with their children’s spring and fall school breaks. We have been talking about taking an overseas trip with them for two years, but until the world opens up again, I doubt it will even be discussed. I know the positive benefits that come from visiting different countries and want my grandchildren to have those experiences. Visiting places in the United States is also valuable to their education and expanding their horizons. We are so looking forward to getting back to our adventures and, hopefully, 2022 will see it happening. Now – school. As I write this, my grandchildren haven’t started back to school yet. They all remained healthy and happy during the fall semester. My wish is that nothing changes the almost normalcy they have had so far. I applaud the precautions the school systems have put in place to keep the children safe while in their care. Socialization is very important, especially for their mental well-being. I went to my granddaughter’s kindergarten class twice before the Christmas break. It was heartwarming to see the smiles and listen as they interacted with each other. I noticed during recess that there was never a child playing alone or being excluded.

St. Patrick’s Day Treats

BY KRISTI JOHNSON MARION & EMILY DODSON

Made with LOVE

It’s that sweet time of year when we find lots of ways to express our love to friends and family. Nothing (much) says “love” like delicious food! Whether it’s for a party, small gathering, or just your family, these lovable treats are fun to make, and you can proudly say the secret ingredient in all these dishes is “love.”

SWEETHEART SMOOTHIE HAND PIE HEARTS

INGREDIENTS:

6 strawberries, frozen 1 banana ½ cup Greek yogurt 2 oranges, peeled (or 1 cup orange juice) Kid-friendly protein powder (optional)

DIRECTIONS:

1. In a blender, blend all ingredients until smooth. 2. For an added touch, place additional sliced strawberries against the inside of a clear glass right before pouring the smoothie in. Top with whipped cream, another strawberry slice, and serve with a straw.

INGREDIENTS:

2 frozen pie crust rounds (or homemade) 12 teaspoons jam (strawberry, cherry, or seedless blackberry) 1 egg, beaten 1 Tbsp. milk Coarse sparkling sugar: regular, pink, or red

TOOLS:

Rolling pin Medium or Large heart-shaped cookie cutter

DIRECTIONS:

1. Thaw pie crusts at room temperature according to directions. 2. Line a baking sheet with parchment paper or with a silpat baking mat. 3. Unroll each onto a flour-dusted surface. With a rolling pin, roll out the pie crusts until slightly thinner, mending any cracks. 4. Using the heart-shaped cookie cutter, cut out 12 hearts from one of the pie crusts and place them on the lined baking sheet. Place a teaspoon full of jam on each heart. 5. Repeat the cutting process with the second pie crust and use these hearts as toppers for the hearts with jam. 6. Press gently around the edges of the hearts to seal them. Use a fork or the blunt end of a wooden skewer to make indentations around the edges of the hearts, further sealing them and creating a decorative edge. 7. Preheat the oven to 425° F. Place the unbaked heart pies in the freezer to chill while the oven heats, to help the pies hold their shape while baking. 8. In a small bowl, whisk the egg and milk together. When the oven has preheated, remove the heart pies from the freezer and brush the tops with the egg wash. Sprinkle the top generously with the coarse sparkling sugar. 9. Bake for 10-13 minutes, or until golden brown on the edges. Cool before serving.

MARSHMALLOW POPS

INGREDIENTS:

25 marshmallows (regular size) 1 cup chocolate melting wafers or chocolate chips 8 lollipop sticks 20 red candy melts 20 white candy melts 20 pink candy melts (optional) Sprinkles (optional)

DIRECTIONS:

1. Line a plate with parchment paper. Place 3 marshmallows on each lollipop stick, with the final marshmallow only pierced halfwaythrough, so the stick isn’t exposed on the end.

Be sure the marshmallows are lined up. 2. Place ½ of the chocolate melting wafers on a small microwave-safe plate and microwave for 30 seconds; stir and continue to microwave and stir at 10 second intervals until melted and smooth. 3. Roll the marshmallows on the stick in the melted chocolate until covered. Use a spoon to help if needed. Once covered, gently tap on the edge to remove excess chocolate. Place on the parchment paper to dry. 4. Place 15-20 of one-color candy melts in a ziploc bag, repeating for each color. Melt in the microwave at 20- second intervals, massaging and microwaving 15 seconds again if needed.

Once melted, cut the tip off a corner of the bag and drizzle the melted candy melts over the chocolate-covered marshmallow pops, alternating colors. Add red or pink sprinkles if desired. 5. Allow to harden before serving. Serve as is, or as a stirrer for hot chocolate.

~ Albert Einstein

1Avalyn Midkiff 8th Grade Wiley Middle Amy Payton, Art Teacher

2Natalia Rosas 4th Grade Mineral Springs Elementary Kristen Kluttz, Art Teacher 3 Lydia Howard 9th Grade Atkins High School Amy Davis, Art Teacher

4Levi Fulcher 4th Grade Vienna Elementary Whitney Warlick, Art Teacher

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